New seasonings from Aziza's Mourad Lahlou

WHAT'S NEW

Published 2:54 pm, Friday, February 22, 2013

Aziza chef-owner Mourad Lahlou has developed a line of Moroccan spices and seasonings for Bay Area retailer Williams-Sonoma.

Aziza chef-owner Mourad Lahlou has developed a line of Moroccan spices and seasonings for Bay Area retailer Williams-Sonoma.

Photo: Williams-Sonoma

New seasonings from Aziza's Mourad Lahlou

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Michelin-starred chef Mourad Lahlou of Aziza in San Francisco is known for his innovative Moroccan-American fare. Now, he's collaborated with Williams-Sonoma to bring his blends of spices, sauces, preserves and baking kits to the home cook.

The three seasoning mixes include one for meatballs and burgers ($10.50 for 3 ounces), the favorite in an informal Food & Wine staff tasting.

Just 3 tablespoons of the blend that includes Turkish cumin, Muntok white pepper and tarragon was enough to make 10 large meatballs and fill The Chronicle test kitchen with the aroma of a Marrakesh spice market.

Without exerting effort, save for opening the jar, the harissa ($12.95 for 8.2 ounces) added heat and smoky tomato tang to ground lamb kebabs. For a subtler sauce, we mixed a teaspoon of harissa with 2 tablespoons of olive oil, and ladled it over steamed rice.

Cookies made from the coconut macaroon mix ($16.50; makes approximately 24 large macaroons) also were favorites. Removed from the oven just short of the recommended baking time, the outsides were crisp and the interiors extra soft and chewy, with a hint of Meyer lemon.

These Mourad Lahlou products, and more, are available at Bay Area Williams-Sonoma locations and online at williams-sonoma.com.

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